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Cream of Tomato Soup is for Soup.

Cream of Tomato Soup takes 15 minutes to prepare.

Cream of Tomato Soup takes 30 minutes to cook.

Cream of Tomato Soup makes 6 servings.

The ingredients for Cream of Tomato Soup are:

2 teaspoons olive oil
1 large white or yellow onion, diced (about 1 1/2 cups)
1 carrot, diced (about 1/2 cup)
1 stalk celery, diced (about 1/2 cup)
3 cloves garlic, minced
1 tablespoon tomato paste
3 (14 ounce) cans diced tomatoes, no salt added
1/2 teaspoon black pepper
1/2 teaspoon celery seed
Pinch red pepper flakes
1 1/2 cups homemade vegetable stock
1 slice whole wheat bread, crust removed and diced
1/2 cup 2% evaporated milk
1 tablespoon chopped parsley leaves (optional)

Here is how you make Cream of Tomato Soup:

Place a large saucepan over medium heat, then add the oil. Add the onions, carrots, and celery once the oil is hot. Cook for five minutes, until the vegetables start to soften. Stir in the garlic and tomato paste, and cook for one more minute. Add one can of the tomatoes, stirring and scraping the bottom of the saucepan to pull up any cooked-on bits. Add the remaining tomatoes, black pepper, celery seed, red pepper flakes, and stock. Bring to a simmer, and cook for 15 minutes. Add the bread, cook for five minutes, then remove from heat. Transfer the soup to a blender or food processor and puree until smooth. Pour the soup back into the pan, then stir in the evaporated milk and warm over medium heat. Serve immediately or allow to cool and freeze in one-cup servings. Garnish with parsley, if desired. Serving Size:?Makes 6 one cup servings.

The nutritional information for Cream of Tomato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 108.6

• Total Fat: 2.1 g
• Cholesterol: 3.3 mg
• Sodium: 97.5 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.7 g
• Protein: 4.2 g

The dietary needs meet for Cream of Tomato Soup is Vegetarian